Karela mutton curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Hard

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  • 1/2 kg - mutton (from shoulder, cut in pieces)
  • 2 large-sized onions
  • 6 - cloves, garlic
  • 1-inch- piece of fresh ginger (grind the above 3 items together)
  • 2-3 large sized tomatoes (blanched and finely chopped)
  • 1 tsp - salt
  • 2 tsp - coriander powder
  • 1 tsp - chilli powder
  • 1-2 bay leaves
  • 4 cloves
  • 1/2 tsp - turmeric powder
  • 1-2 brown or green cardamoms
  • 4-5 tbsp - cooking oil
  • 2-3 cup - saltwater250 gms. medium sized karela
  • 2 tsp - salt
  • 4-5 tbsp - oil for frying
  • 2 tsp - coriander powder
  • 3/4 tbsp - chilli powder

How to Make Karela mutton curry

  • Scrape the karela skin and make slits.
  • Apply salt liberally in the slits and outside.
  • Leave for 5-6 hours.
  • Knead them well till they are soft and the bitter salt water is released.
  • Wash with fresh water 2-3 times and squeeze dry.
  • Heat the oil in a kadai, add a few karelas at a time and fry them at low temperature till they are brown.
  • Add a little water, cover with lid and cook at low temperature till they are cooked.
  • Mutton curry:
  • In a heavy pan, fry the onions garlic and ginger paste till they become brown.
  • Add meat pieces and keep frying adding a little boiled water, from time to time.
  • Scrape the sides and bottom of the pan to avoid the masala from sticking to the pan.
  • When they are rich brown, add chopped tomatoes, salt, coriander powder, turmeric powder, chilli powder and whole spices.
  • Cover the pan and cook the meat at low temperature till it is cooked.
  • Add cooked karela 15-20 mins before the mutton curry is ready.